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O157 Shiga-like toxin-producing E.coli (O157 STEC) is a Gram-negative foodborne pathogen¹ that can cause severe foodborne disease. A publication by Scallan et al.² in 2011 estimated that 263,138 153 human foodborne O157 STEC cases, including 20 deaths, occur annually in the US.  O157 Shiga-like toxin-producing E.coli (O157 STEC) is an  enterohemorrhagic strain of the bacterium Escherichia coliand a cause of foodborne illness.  Infection often leads to hemorrhagic diarrhea, and occasionally to kidney failure, especially in young children and elderly persons. Transmission is via the fecal-oral route, and most illness has been associated with eating undercooked, contaminated ground beef, swimming in or drinking contaminated water, and eating contaminated vegetables.¹

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